Maple-Soy Chicken Thighs

No photo for this one since my final product was a little pasty looking.  Turns out I missed the step that calls for you to reduce the marinade to a glaze.  That would have made all the difference in the appearance of the completed dish.  They still had a wonderful flavor though...this is one I will revisit soon.  They would be great with a little couscous or rice and some steamed spinach or stir-fried bok choy.

Maple-Soy Chicken Thighs
Makes 4 servings.
From Cooking Light.

1/2 cup maple syrup

1/4 cup fresh orange juice

2 tablespoons lower-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

8 bone-in chicken thighs, skin removed

1/2 teaspoon salt

2 tablespoons sliced green onions

Combine first 7 ingredients in a small bowl, stirring with a whisk. Place maple mixture in a large zip-top plastic bag. Add chicken thighs to bag; seal. Marinate in refrigerator 1 hour.

Preheat oven to 375°.

Remove chicken from bag, reserving marinade.

Place marinade in a small saucepan over medium-high heat; bring to a boil. Cook until marinade reduces to 1/4 cup (about 5 minutes).

Arrange chicken in a single layer on a foil-lined baking sheet. Baste with 2 tablespoons maple mixture; sprinkle evenly with salt.

Bake chicken at 375° for 20 minutes. Turn chicken over; baste with remaining 2 tablespoons maple mixture. Bake 15 minutes or until chicken is done; sprinkle with onions.